Dried chile pequins, to taste if a spicier sausage is preferred (optional)

1/8 cup cold water

1 1/2 pounds ground pork

Instructions: Mix salt, black pepper, sage, ginger, thyme, brown sugar, crushed red pepper flakes, cloves and chile pequins, if using, in the cold water. Pour the water and spice mixture over the ground pork and knead in the spices evenly and thoroughly. Make a small patty and fry in a heavy pan to 160 degrees. Taste and adjust seasonings if necessary. Make the patties to your preferred size. At Mac & Ernie's, they make 4-ounce patties. Recipe can be doubled.